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I suggest cutting it in half, one side boneless and one side with bone in. Cook the boneless for slicing and cook the bone side for pulling (for your company that'll most definitely be coming over again since your rib fest.. they seemed to gobble those right down!) Offere a couple of different sauces if they like. I always use a vinegar based sauce to start with and mix in with the pulled meat (like Shack Attack).

I suggest cutting it in half, one side boneless and one side with bone in. Cook the boneless for slicing and cook the bone side for pulling (for your company that'll most definitely be coming over again since your rib fest.. they seemed to gobble those right down!) Offere a couple of different sauces if they like. I always use a vinegar based sauce to start with and mix in with the pulled meat (like Shack Attack).

I prefer chopped pork vs pulled/shredded - lil different taste n texture. I do butts but I take them off at IT of 185-190* and let them rest 1 hr then chunk n dice n chopp them. I also prefer Pork Shoulder Picnic cuz it has stronger taste. By the way Pork Butt Burnt Ends are Fantastalisous!!!!!